KEEP YOURSELF SAFE WHILE TRAVELING ALONE
Traveling alone can be a memorable and adventurous experience — it is a great way to step outside your comfort zone and continue learning about yourself. While solo travel is chock-full of exciting perks, staying alone in a hotel can be dangerous if you are not careful to take certain safety precautions. The next time you take a trip by yourself, keep these tips in mind! Check in the smart way. When you check in to your hotel, always ask for two room keys — this way, hotel staff and anyone else in earshot will automatically assume someone else is traveling with you. If they ask how many guests will be staying with you, do not admit you are alone. If you have the option, request a room that is not on the ground floor, as research shows they are the easiest to break into! Inspect your room. As soon as you enter the room, make a quick sweep to ensure no one is present in closets, in the shower, or under the bed and that nothing appears to be amiss. It is always best to be safe rather than sorry! Keep your eyes peeled. Any time you leave your room, even if it is just to scope out the vending machines, be alert for anyone watching or following you, and always keep your room number discreet. If you ever feel like someone is following you, get off on a different floor and avoid going to your room. Use the deadbolt.
Fall is around the corner! Our friend, Sylvia W., shared this delicious (and healthy!) soup recipe with us years ago. Enjoy a bowl once the weather cools! Sylvia’s Favorite Pumpkin Soup
• 1 tbsp coriander seeds • 2 tsp cumin seeds • 2 tsp dried oregano • 1 tbsp fennel seeds • 1/2 tsp crushed red pepper • 1/2 tsp salt • 1/2 tsp whole black peppercorns INGREDIENTS
• 1 clove garlic • 2 tbsp olive oil, divided • 1 medium sugar pumpkin • 4 orange-fleshed sweet potatoes • 1 large onion, chopped • 1 1/2 quarts chicken broth
DIRECTIONS
1. Preheat oven to 400 F (200 C). 2. In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt, and peppercorns into a coarse powder. Blend in garlic and 1 tbsp olive oil to form a paste. 3. Wash pumpkin and cut into 2-inch-wide wedges, scraping away seeds. Peel sweet potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish. 4. Roast in preheated oven 30–40 minutes until tender and just beginning to blacken at the thinnest points. Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tbsp olive oil until translucent. 5. Chop pumpkin and potatoes into smaller chunks and purée in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the purée. It may be necessary to deglaze the dish with a little chicken broth. 6. Pour the puréed vegetables into the pot with the onions and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.
If the door in your room comes equipped with a deadbolt, use it! This extra safety measure keeps even those with a key from entering your room without your knowing! Share the hotel information. Let your family and friends know where you are staying! Provide them with
the hotel name, address, and phone number in case an emergency arises!
Traveling solo is a thrilling experience, but it comes with some extra steps to stay safe! Trust your instincts and use these tips to ensure your trip goes down in the memory books as safe and exciting!
3
Extraordinary Realtors
602-677-4130
Made with FlippingBook Ebook Creator